The tender green grains, both soft and fragrant, carry the distinctive aroma of young sticky rice at the milky stage, meticulously processed by generations of artisans. The “Vong Village Green Rice” brand has become famous far and wide.
Yet in recent years, with Ha Noi’s land scarce and its population growing, the rice fields of Vong Village have given way to high-rise buildings. The village has become busier and livelier, but the paddy fields that were once used for making green rice have disappeared.
The glutinous rice used in making green rice must now be purchased from suburban areas. However, the people of Vong Village still strive to preserve their renowned craft, keeping alive a cultural gem of the thousand-year-old capital.
Stirring the green rice quickly.
The first batch fresh from the pan.
The finished product soon to reach customers.
Sticky rice at the milky stage must now be sourced from neighbouring areas of Ha Noi.
The roasting stage has been improved, easing the hardship for the green rice makers.
